Cooking with beer has always been popular in Europe, and is finally beginning to catch on in this country. While there are many cookbooks that contain guidance for cooking with wine, there aren't very many that help people cook with beer. Two that do a good job are Recipes from the Microbreweries of America (Celestial; $14.95) by Leslie Mansfield and Great American Beer Cookbook (Brewers; $24.95) by Candy Schermerhorn.

        Here is one of my favorite summer recipes. It's a marinade for steak that I've used for many years, which is especially useful if you grill out.
       
Beer Marinade
       
        1 medium onion, chopped
       3 tablespoons vinegar
        1/2 cup brown sugar, packed
       2 tablespoons olive oil
        1/2 cup soy sauce
       2 tablespoons Worcestershire sauce
       1 teaspoon garlic powder
       1 teaspoon powdered mustard
       2 teaspoons minced garlic
        1/2 teaspoon salt
        1/2 teaspoon fresh ground black pepper
       1 12-ounce bottle of hoppy pale ale or IPA

        Combine all ingredients except the beer in a blender or food processor. Mix in a saucepan with the beer. Bring to a boil, then reduce heat and simmer five to 10 minutes, stirring occasionally. Since you probably bought a six pack of the pale ale, enjoy another bottle while you're waiting.

        Pour into a shallow baking dish and let cool. Lightly score both sides of an inexpensive cut of beef, such as flank steak, that weighs 1 to 2 pounds. Place steak in marinade and turn to coat both sides. Cover dish and refrigerate overnight, or at least 6 hours, turning occasionally. This will not only help tenderize the meat, but will give it great flavor. Be sure to have another bottle of the beer while you're enjoying it.

Here and there

        • In case you missed it, I'm happy to report Ohio Gov. Bob Taft signed a new law changing the state's definition of beer. The old law limited beer sales to 6 percent alcohol by weight (roughly 7.5 percent by volume), but the new law raises that to 12 percent by volume. It's not quite as good as neighboring states, which simply follow the federal guidelines, but it's a major improvement. This will allow most of the specialty beers, particularly imports, that have been banned since Prohibition to be sold in Ohio. I'm grateful to Rep. Jim Trakaswho introduced the bill.

        • Here's another sign of the expanding interest in cask-conditioned English “real ale.” A firkin of Harviestoun Bitter & Twisted (one of my favorites) will be tapped Aug. 1, at the Oriental Wok restaurant in Taylor Mill. These casks are so popular it probably won't last more than three days, so get there soon.

        • I'll try to get in another reminder next month, but mark Aug. 24th on your calendar for the Dayton AleFest, which will be2-6 p.m. Information: (937) 298-4545.

        Contact Ed Westemeier by e-mail: hopfen@malz.com.

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